Food that's gold – Does that melon have no flavor ... here's a quick fix

Thursday

Jan 31, 2013 at 9:05 AMJan 31, 2013 at 9:13 AM

I am sitting in the kitchen looking at a bowl of a beautifully colored cantaloupe melon that looks very inviting.

Chef Caroline White BraskYreka

I am sitting in the kitchen looking at a bowl of a beautifully colored cantaloupe melon that looks very inviting. This time of the year a change of pace for breakfast is in order. However, the melon is looking much better than it is tasting. It seems to have hardly any flavor and everyone who took a slice remarked that it was kind of "blah" tasting. Well, what to do with it? It is too expensive to just dump but no one will take another piece if it has no taste. I remembered reading an article many years ago about the problem with under ripened crunchy melons that the chef in the article had experienced. They found a quick solution that flavored the melon and got them through a breakfast brunch until a replacement load could arrive. They took the cut pieces of melon and dipped them in an herb citrus flavored solution and gave it a flavor. True, it is an unexpected flavor but it saved the day.

Since my melon had no flavor and no one was going to eat it, I thought this might be the solution to my dilemma. I experimented with two different sauces and they both worked well. One designed just for the under-ripened melon and one designed for under-ripened pineapple. Perhaps this is going to be just what you will need to save the melon or pineapple resting untouched in your refrigerator. It will give melons for breakfast a second chance.

Meyer lemon mint sauce for melons2 tablespoons chopped fresh mint or 4 tablespoons dried mint (herbs that can be substituted are lavender brackets, lemon balm or rose geranium) 2 lemons, zest the rind and squeeze the lemons and measure the juice, add enough water to make 1 cup1/2 cup sugar1 under-ripened melon such as cantaloupe or honeydew, cut into wedges or balls• Bring lemon water, sugar, herbs and zest to a boil in a one-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.• Boil syrup until reduced to about 3/4 cup, about 5-10 minutes.• Remove pan from heat and steep syrup, covered, about 30 minutes. Pour through a sieve into an empty glass jar. It can be kept refrigerated for about one week but warm to room temperature to coat the melon. • If the melon is in large size wedges they should be cut down into one-inch cubes. Put melon in a serving bowl and drizzle with the flavored syrup. The longer the melon sat, the better it seemed to get.

Vanilla brown syrup forunder-ripened pineapple1 under-ripened pineapple, trimmed and chopped into small one-inch cubes 1/2 vanilla bean or 1 teaspoon of vanilla extract1/4 cup strained fresh pineapple juice (this can be accomplished by squeezing the pineapple rind and core with your hands or substitute another juice if the rind has been discarded)1 1/2 cups packed dark brown sugar1 1/2 cups water3 tablespoons unsalted butter 1/8 teaspoon salt• Halve the vanilla bean and scrape seeds into a two-quart heavy saucepan, then add pod and remaining ingredients.• Bring to a boil, stirring until sugar is dissolved and boil until syrupy and is reduced to about 1 1/3 cups and add the vanilla extract, if using extract, and the chopped pineapple pieces. Bring back to a boil and remove from heat. Cool and serve. They reheat for a wonderful topping for homemade waffles.• The syrup can be made three days in advance.

Culinary arts classes

"Night of Chocolate pairing with Port Wine" I am pleased to announce a new culinary adventure "food that's gold – wine pairings" a hands-on class at the new fun spot in Yreka, The Wine Gallery on Broadway. The next class will be on Tuesday, Feb. 12 from 6-8 p.m. The evening will feature a braised tenderloin of beef served with an interesting chocolate Port sauce and served with Central Point Blue Cheese pairing with Port wine. The finalé is a decadent chocolate tart using the Port and an interesting homemade ice cream. Reservations are required, so stop by and see Gail at the Wine Gallery, 314 S. Broadway.

"The French Connection Baking 101 for Teens and Interested Culinarians" This class will be on Saturday, Feb. 16 from 2-4 p.m. in the St. Mark's Preservation Square kitchen and meeting room. Beginning classic skills are achieved with three different types of sweet dough creating three different patisseries along with marvelous fillings and decorations. This is a special class so call early to reserve your space. The cost is $25.

"Celebrating the Purina Chicken Week"On Saturday, Feb. 23 from 2-4 p.m. at the Scott Valley Garden Center in Greenview, Chef will feature sharpening skills and how to cut your time in the kitchen. Bring your knives from home.

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